Zucchini Bacon Cheddar Scones

from 22 votes

A sweet snack takes a turn on the savory side with my all-time favorite recipe for Zucchini Bacon Cheddar Scones.

Top down view of eight savory Zucchini Bacon Cheddar Scones on brown parchment paper

Four words: Zucchini Bacon Cheddar Scones.

You can’t possibly pack any more goodness into these light and tender savory scones that do double duty as breakfast essential or 24/7 snack.

Child's hands reaching for zucchini bacon cheddar scones on generously floured cutting board

With all the sweet scone varieties I’ve baked up over the years (hello, chocolate chunks, juicy berries and citrus glazes!), it’s hard to believe it’s taken me more than a decade to go the savory route.

Glass bowl containing grated zucchini, shredded cheddar cheese and chopped bacon

Let’s just say these were more than worth the wait!

There’s a little bit of crunchy bacon, cheddar cheese and shredded zucchini in every single bite, and each ingredient lends its own strengths—bacon for flavor, cheese for gooeyness and zucchini for so. much. moisture.

Savory scones on generously floured cutting board

Bacon cheddar scones, in and of themselves, would be a glorious creation. But the zucchini is the not-so-secret ingredient that takes these wedges over the top. And what’s not to love about a full serving of veggies alongside your bacon-cheese quota?

More Zucchini Recipes You’ll Love

Top down view of the best homemade zucchini bacon cheddar scones on brown parchment paper

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Zucchini Bacon Cheddar Scones

A sweet snack takes a turn on the savory side with my all-time favorite recipe for Zucchini Bacon Cheddar Scones.
Author: Kelly Senyei
4.91 from 22 votes
Top down view of eight savory Zucchini Bacon Cheddar Scones on brown parchment paper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones


  • 2 medium zucchini
  • 2 1/2 cups all-purpose flour, plus more for rolling out scones
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 3 large eggs, divided
  • 6 slices thick-cut bacon, cooked and roughly chopped
  • 1 1/2 cups shredded sharp cheddar cheese, plus more for topping 


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
  • Using a box grater, shred the zucchini then transfer it into a paper towel or dish cloth and squeeze out all liquid. Measure out 1 ½ lightly packed cups of the zucchini and set it aside.
  • In a large bowl, stir together the flour, salt and baking powder. Add the cubed butter, and using your fingers, incorporate it into the flour mixture until it is unevenly crumbly. 
  • In a separate medium bowl, whisk together the buttermilk with 2 of the eggs then add the mixture to the bowl with the flour and mix just until combined. 
  • Add the shredded zucchini, cheddar cheese and chopped bacon and mix just until combined.
  • Transfer the dough onto a generously floured work surface, gathering it into an 8-inch circle that’s about 3/4-inch thick.
  • Using a sharp knife, cut the circle into 8 even wedges them transfer the scones onto the prepared baking sheet. 
  • Beat the remaining 1 egg with a splash of water or buttermilk then brush the tops of the scones. 
  • Bake the scones for about 20 minutes or until they are pale golden. 
  • Remove the scones from the oven and serve. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 462kcal, Carbohydrates: 34g, Protein: 16g, Fat: 29g, Saturated Fat: 14g, Cholesterol: 126mg, Sodium: 510mg, Potassium: 411mg, Fiber: 2g, Sugar: 3g, Vitamin A: 710IU, Vitamin C: 8.7mg, Calcium: 254mg, Iron: 2.6mg


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  1. 5 stars
    Excellent and easy recipe. I used 1/2 cup packaged bacon pieces because I didn’t have bacon on hand. Will definitely make again, thanks for the recipe!

  2. If I cut these into smaller pieces (12 instead of 8), how much time do you think they will need in the oven?

    1. Hi Marsha – I wouldn’t recommend that since the baking powder begins working immediately and could lose some of its “oomph” if made too far in advance.

  3. 5 stars
    Have just made these (with gluten free flour mix). Not used to adding eggs to a scone mixture. Was more like a savoury muffin mixture/texture-very wet.
    I used plain unsweetened yoghurt, as I didn’t have any buttermilk. No problems with this.
    Additions of corn or sundried tomatoes would be delicious.
    I made mine in a cast iron skillet, which worked well.
    Lovely recipe.

  4. 5 stars
    These scones were so delicious! Such a simple and easy recipe. I love how tender they were, too. And so cheesy. Thank you for sharing a wonderful recipe!

  5. 5 stars
    LOVE THESE! I’ve made 2 batches in the last two weeks starting on my third. Great easy recipe. My husband as been taking them for his breakfast (I may have to hide a couple for me lol). I added 1/4 corn to the recipe, it added a bit of sweetness. Thank you for such an awesome recipe!

      1. Hi Meghan! You can find the estimated nutritional info for one scone by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  6. 5 stars
    Made these today for mother’s day brunch tomorrow. Do they have to be refrigerated?

  7. Can I assemble the wet and dry ingredients and combine in the morning? Warm fresh out of the over with a fried egg sounds like a great breakfast.

    1. YUM! As long as you don’t activate the baking powder by getting it wet, that should work great!

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